Spiced Beef Casserole Recipe

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serves: 4

This Middle Eastern style casserole recipe makes a change from your usual casserole dishes. Thanks to the addition of ingredients like cumin, coriander and cinnamon, the dish is deliciously fragrant, but also has a sweetness thanks to the addition of dried apricots.

Cooking the casserole for three to four hours means the beef is wonderfully tender and the whole room will be filled with the fragrance of the dish.



  • 2tbsp olive oil
  • 1kg (2lb 4oz) beef shin, cut into 
large chunks

  • 2 onions, finely sliced  
  • 2tsp ground cumin
  • 2½tsp coriander seeds, crushed
  • ¾tsp sweet paprika, plus extra 
to serve
  • 1 cinnamon stick
  • 5 garlic cloves, crushed
  • 1 x 400g (14oz) tin chopped tomatoes

  • 2tbsp tomato purée
  • 500ml (18fl oz) beef stock
  • 50g (2oz) tahini paste
  • 1tbsp lemon juice
  • 50g (2oz) yoghurt  
  • 1tbsp fresh parsley, chopped, plus 
extra for serving

  • 1tbsp fresh mint, chopped, plus 
extra for serving
  • 8 dried apricots, roughly chopped


  • Heat the oil in a large casserole 
then brown the beef in batches over 
a medium heat and set aside.

  • In the same casserole, fry the onions for 5 minutes or until lightly browned. Now add the spices and garlic and fry 
for another 2 minutes until fragrant.

  • Add the tomatoes, tomato purée, beef stock and 150ml (¼pt) water. Bring to 
the boil then reduce, cover and leave 
to simmer gently over a low heat for 3 to 4 hours or until the meat is very tender.

  • Mix the tahini, lemon juice and yoghurt together, season and set aside. When ready to serve, spoon over the yoghurt mixture, scatter with herbs and chopped apricots then sprinkle over some paprika. Serve with giant couscous.

Top Tip for making Spiced Beef Casserole

We used beef shin in
 this delicious recipe 
– it’s a good-value cut 
but more importantly, 
it’s full of flavour 
and perfect for 
slow cooking

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(370 ratings)
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